Mediterranean Beef Eye Fillet Steaks with Broad Bean Fattoush and Whipped Feta

By Silver Fern Farms
Mediterranean Beef Eye Fillet Steaks with Broad Bean Fattoush and Whipped Feta
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef Eye Fillet Steaks
  • 4-6 tbsp olive oil
  • 4 wholemeal pita breads
  • 1 clove garlic, crushed
  • 2 tbsp fresh lemon juice
  • 3 tsp sumac
  • 1 cup fresh or frozen broad beans, podded
  • ½ cup baby spinach leaves
  • 1 red onion, peeled and thinly sliced
  • 1 punnet cherry tomatoes, halved

Whipped feta:

  • 200g feta, room temperature
  • 100g cream cheese, room temperature
  • 1 tbsp fresh oregano, chopped
  • 1 clove garlic, minced
  • ¼ cup olive oil, extra for drizzling
  • ½ lemon, juice of
  • To serve, lemon wedges


Remove the Silver Fern Fars Beef Eye Fillet Steaks from packaging and allow to rest at room temperature for 5 minutes. Rub with 1 tablespoon olive oil and freshly ground black pepper.

To make the whipped feta, place the feta and cream cheese into the food processor. Pulse the cheeses until combined. Add the oregano, garlic, oil, lemon juice, and salt and pepper to the food processor and blend until well combined. Chill for an hour or two before serving.

Preheat oven to 180°C. Separate the two sides of the pita. Toast the pita in the oven until crispy. Break into small pieces.

To make the dressing, mix the garlic with the lemon juice and remaining oil together.

In a large bowl, toss the toasted pita, sumac and dressing, along with the broad beans, spinach, red onions and tomatoes. The dressing will soften the pita.

Preheat a pan over medium-high heat.  Season meat with salt. Cook the Silver Fern Farms Beef Eye Fillet Steaks for 3-4 minutes each side (medium-rare). Rest for 3-5 minutes before serving.

Serve the Silver Fern Farms Beef Eye Fillet Steaks with the broad bean fattoush and whipped feta.

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